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TRY THIS SHOW STOPPER: BAKED OCEAN TROUT PAIRED WITH A REFRESHING SALAD


baked trout

Looking for a meal which is both healthy and delicious? Try baked ocean trout with a refreshing grapefruit, freekeh and fennel salad, which pairs perfectly with the trout. This recipe would be a real show stopper on your table!


Baked Ocean Trout with Freekeh, Grapefruit and Fennel Salad


Serves: 4

Prep time: 15 mins

Cook time: 25 mins


Ingredients


1½ cups (300g) freekeh, rinsed and soaked in water overnight

3 small yellow zucchini, thinly sliced

Olive oil, for brushing

Salt and freshly ground pepper, to taste

⅓ cup (80ml) extra virgin olive oil

¼ cup (60ml) freshly squeezed grapefruit juice

¼ cup (40g) pine nuts, toasted

2 tbsp sherry vinegar

2 tsp maple syrup

1 tsp Dijon mustard

1 small fennel bulb (200g), thinly sliced (kept in iced water)

2 grapefruits, peeled, segmented, juices reserved

⅓ cup chopped dill

1 side (1.8kg) ocean trout fillet, skin on, pin-boned


Method


1. Set the steam oven to 100% steam at 100°C. Drain freekeh and place in a ⅓ gastronomic stainless-steel oven tray. Add 1½ cups (375ml) water and 1 tsp salt. Steam for 45 minutes. Set aside to cool.


2. Heat a grill pan on high. Brush zucchini slices with olive oil and season with salt and pepper. Grill zucchini just until char marks appear; transfer to a large tray lined with a paper towel. Repeat until all zucchini is cooked. Set aside until required.


3. In the meantime, in a large jar with a lid, combine olive oil, grapefruit juice, pine nuts, vinegar, maple syrup, mustard and season to taste with salt and pepper; shake until well combined; set aside.


4. In a large mixing bowl, combine freekeh, zucchini, fennel, grapefruit and dill; dress with half the dressing and gently toss to combine.


5. Heat oven on fan grill set at 180°C; brush trout with olive oil and season to taste with salt and freshly ground pepper. Cook, skin side down, for 15-18 minutes or until done to your liking.


6. Place trout onto a large serving platter, arrange salad decoratively around trout and serve drizzled with remaining dressing.


Recipe Notes


• If you have a mandolin, your vegetable slices will be thinner and more evenly sliced.

• Smoked rainbow trout can be substituted for fresh ocean trout fillets.

• Freekeh can be substituted for with buckwheat farro, pearl barley or brown rice


This recipe was created by Nadia Fonoff for Winnings. The featured appliances are:


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